Fondue is a perfect food for entertaining. There's something about a bubbling cauldron of cheese or chocolate that unites people, turning strangers into fast friends. There's plenty of time for stories and laughter and even the occasional fondue fork jousting as everyone waits their turn to dip into the pot.

Despite being a dinner party go-to, fondue wasn't something I’d ever considered making for a regular old dinner. Big mistake.

It turns out, fondue is also the perfect meal for a casual Saturday night on the couch, spent catching up on TV. It only take a few minutes of chopping and shredding followed by 5 minutes of stirring and you're ready for hot, cheesy, goodness. The next time you're looking to eat an obscene amount of cheese from the comfort of your couch, I suggest you give it a try.

A quick note on fondue pots - get an electric one. It doesn't look as cute as the old fashioned kind but it is much easier to regulate the temperature and you don't need to keep cans of fuel on hand.

Cheese Fondue

18 oz good quality melting cheese, shredded (I used a mixture of aged gruyere and Beecher's flagship)

3 Tbsp corn starch

3/4 cup dry white wine (I like a sauvignon blanc)

1 clove garlic, peeled

1/2 tsp dry mustard

a few grates of fresh nutmeg

salt and pepper to taste

Assorted dippers (cubed bread, sliced apples, blanched veggies, etc)

Add shredded cheese to a large mixing bowl. Sprinkle corn starch over the cheese and toss to coat. This will ensure the cheese melts smoothly and doesn't become an oily mess.

Rub the inside of a medium sauce pan with the peeled garlic then set the pan over medium heat. Add the wine and bring to a simmer. Once the wine is simmering, add the cheese, stirring frequently as the cheese melts. Each combination of cheeses is a bit different so don't be afraid to add a bit more until you get a consistency you are happy with.

Add the dry mustard, a few grates of fresh nutmeg, and salt and pepper to taste. Transfer fondue to your fondue pot and serve.